These almond flour brownies are just as delicious as traditional gooey brownies but are made entirely with almond flour and can easily be made paleo and dairy-free. They’re also super easy to make!
The same is also true of my almond flour banana muffins that I just posted. Definitely check those out after making these brownies. ;)
Together with my paleo chocolate chip cookies, my gluten-free brownies recipe have been one of my most popular recipes over the years. I have three different gluten-free flour options listed on that recipe (plus whole wheat flour for gluten-tolerating people) but readers wanted more.
So I came up with these coconut flour brownies (be sure to check out my favorite cookies, these coconut flour cookies, if you love coconut flour!).
But that still wasn’t enough. So here’s another! Brownies with almond flour. And it’s the last one. 5 flour options are enough! ;)
I think I’ve now got everyone covered, at least from the flour perspective – you can choose from plain gluten-free flour, whole grain gluten-free flours (buckwheat + teff), a grain-free + nut-free flour (coconut flour) and now a grain-free nut flour version.
Which flour is the best?
If you’re wondering which version to make, you can choose whichever one you have the flour for. They all taste the same and have the same texture.
If you’ve got them all, the coconut flour version is the cheapest. The original recipe, with teff, buckwheat or a GF 1:1 baking flour, is in the middle, and these almond flour brownies are the most expensive to make.
They call for 1 1/3 cups (133 grams) of almond flour so these brownies don’t cost a fortune. They’re definitely cheaper than some other healthy brownie recipes that call for a cup of almond butter, half a cup of maple syrup, and so on.
I have nothing against those brownies and am working on such a version myself. :)
Can I make these eggless?
I’ve tried egg replacers in the original version, the coconut flour version, and the below gluten-free brownies with almond flour. They’re all disasters.
Flax eggs, chia eggs and powdered egg replacers haven’t worked. The brownies were super oily.
The recipe needed a lot of reworking, but I came up with a vegan version! Check it out here → paleo vegan brownies.
If you need a chocolaty vegan dessert recipe now, check out my kladdkaka (Swedish sticky chocolate cake), vegan chocolate cake, vegan chocolate ice cream or vegan chocolate cheesecake. All are either gluten-free or paleo!
I think that’s it from me. I’ve answered questions about every single ingredient down below!
If you want more almond flour recipes, try my almond flour chocolate chip cookies that I posted recently or these amazing mini cheesecakes.
Other questions about these almond flour brownies?
- Can I use something instead of almond flour?
Almond flour is only really interchangeable with other nut flours so cashew or hazelnut meal might work, but the texture likely wouldn’t be exactly the same as the fat content of those flours are different.
I’ve never used almond meal in these but think it’d work fine. - Can I use homemade almond flour?
I don’t recommend it. It’s impossible to make it as fine as store-bought almond flour. If it’s not finely ground, the brownies are likely to be greasy.
- Do I have to use Dutch-process cocoa powder?
No, but they won’t be as chocolaty and might be cakier. Or they could totally fail (but I don’t think they would). The type of cocoa powder actually plays a big role in some recipes!
- Are all cocoa powders gluten-free?
Cocoa powder is naturally gluten-free, but read Is Cocoa Powder Gluten-free? for more info on brands that are tested and labeled as gluten-free! You can also read specifically about Hershey’s here → Is Hershey’s Gluten-free?
- Can I use something instead of coconut oil or butter?
Those are the only two I’ve tried. One commenter (thanks, Na!) said they used ghee with success. People have also said that they’ve used olive oil in the original version but I haven’t tried it. You would use the same amount.
- Do they taste like coconut?
Not if you use refined coconut oil. They taste 100% like regular, super gooey traditional brownies.
- Can I use something instead of coconut sugar / granulated sugar?
Subbing in a liquid sweetener won’t work. There’s no liquid to reduce to make up for the added liquid, so it’d make the brownies cakey or possibly a liquidy mess. Other granulated sweeteners like maple sugar would probably work.
I have tried making these with keto sweeteners and the oil totally separated. And they were inedible. So I don’t recommend experimenting! I hope to someday post a keto brownie recipe. - Can I reduce the sugar?
There’s been a lot of talk about this on the original recipe. People saying that they reduce the sugar to basically nothing and they’re still gooey. But that’s not possible. Or we must have differing opinions of what gooey means. The less sugar you add, the cakier and less gooey they are. They might also not hold together as well because sugar is a binder.
You could probably knock off 1/4 cup of sugar but don’t be surprised if they don’t have the perfect texture you see in the photos. - What can I use instead of the eggs?
I’ve tried egg replacements so many times and failed. The recipe needed a bit of reworking to make it vegan but here it is → paleo vegan brownies
- Do I have to use the chocolate chips?
Nope! They’re sweet enough without. I just like them in my brownies. You could also top them off with my favorite paleo chocolate fudge frosting.
- Can I double this brownie recipe?
Yes! Use a 9″x13″. I didn’t write down the baking time but one reviewer (thanks Melissa!) has done it and said you need 37 minutes. Her daughter also doubled them and confirmed this. :D But all ovens are different so keep an eye on them!
If you try this almond flour brownie recipe, I’d love to hear how they come out!
Almond Flour Brownies (paleo, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 brownies
Ingredients
- 1 1/3 cups (133 grams) finely ground blanched almond flour (this is called ground almonds in many countries)
- 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil, melted (you can use unrefined if you don't mind the coconut taste) or butter for a non-paleo version if you can have dairy
- 1 1/2 cups (300 grams) coconut sugar - it's best to weigh this! (granulated sugar for a non-paleo version)
- 1 tablespoon vanilla extract
- 3 large (50 grams each, out of shell) eggs, room temperature
- 3/4 cup (128 grams) chopped semi-sweet chocolate chunks or chocolate chips (make sure to use paleo chocolate, if needed)
- mini chocolate chips on top
Directions
- Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined (don't use a hand mixer like in the video!).
- Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chunks.
- Pour the batter into the prepared pan and sprinkle mini chocolate chips on top.
- Bake for 23 minutes. The brownies will puff up a little bit and may crack a little bit around the edges and the top will appear dry and crisp (not at all wet). When you remove it from the oven and tilt the pan, it may appear to move a little but shouldn't look super jiggly. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Let cool completely and cut into squares. Cover and store at room temperature for 3 days or refrigerate for 5 days. They get firmer and have a great texture from the fridge! They can also be frozen for up to 3 months.
Notes
- There is no need to use a hand mixer like in the video! The videographer made a mistake with that but it didn't actually have an effect on these brownies - they were still super gooey. Normally with brownies, you don't ever want to use a mixer because overmixing leads to bad brownies. It didn't matter here because these are grain-free brownies and there's no gluten to overmix.
- If you're very sensitive to gluten and unsure of what brand of chocolate chips are safe, check out → Are Chocolate Chips Gluten-free?
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260 comments on “Almond Flour Brownies – Super Gooey! (paleo option)” — Add one!
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Made these for Father’s Day, so my GF daughter-in-law could enjoy dessert, too. Everyone enjoyed them! I used regular sugar but reduced to 200 gr. – IMO these were still gooey…. and so delish! Thanks for sharing the recipe.
I’m sorry for just now seeing your comment! A bunch of nice comments were in spam for some strange reason. That was so nice of you to make something your daughter-in-law could eat! I’m glad that they were still gooey with 200 grams of sugar. Thanks for your feedback and sorry again for just now seeing it!
I only have stevia/erythritol – how much do I use?
I’m sorry for just now seeing your question! Hopefully, you found the answer in the post where it says, “Can I use something instead of coconut sugar / granulated sugar?” If not, the answer is you can’t. They don’t work here.
Hi, I don’t have coconut oil. Can I use olive oil? Would it be the same measurement?
I’m sorry for just now seeing this! Hopefully you found the answer in the questions section. :) People have also said that they’ve used olive oil in the original version but I haven’t tried it. You would use the same amount.
I made this great texture but it is a bit bitter. I do not have enough coconut sugar, only have about 280gram & I did not sprinkle the top with chocolate. Erin could it be I over bake that is why bitter? Can I use brown sugar instead?
Hi! Twenty grams shouldn’t have made a big difference. These brownies are pretty sweet and shouldn’t be at all bitter. Even without the chocolate on top, they’re sweet enough. If you overbaked it, it would be dry, but shouldn’t change the sweetness level. You can use brown sugar. Did you use a scale? I’m thinking maybe you used too much cocoa powder. Or did you use cacao powder? That’s more bitter than cocoa powder.
I haven’t made the brownies yet and may try a vegan version with baking soda and apple cider vinegar as the egg substitute. I once tried that for Bob’s Redmill almond cake recipe and it actually turned out great. Thanks so much for sharing so many yummy recipes!
I’m a bit late (so sorry!), but I wouldn’t recommend that! Vegan egg subs are tricky in brownie recipes. I have a vegan version of this recipe here: paleo vegan brownies. I hope you’ll enjoy them if you try them out! :)
I have gotten absolutely fabulous reviews from guests that have tried this recipe. All agreed these are the best brownies they have had. Perfect moisture. Chewy if refrigerated. Perfect Everytime. I do sub butter for coconut oil. Thanks so much!
You’re welcome! And wow, I love that everyone thinks they’re the best brownies. That is so nice to hear! Thanks a bunch for your great feedback. :)
Making these right now for our friend that is gluten, soy and dairy free. Excited to see how they turn out!
I hope that they worked out well and that your friend enjoyed them! That was so nice of you to make them something they could eat. :)
They turned out amazing. The whole family and our friend loved them. My husband brags about them to his colleagues and I’m making some tonight for his martial arts instructor. Thanks for an amazing recipe.
Sooo Good! Holy moly. Husband loves them too, couldn’t believe they were paleo, and asked me to make more for his birthday (today). I ran out of coconut sugar and vanilla extract, giving them a try with white sugar and almond extract instead. Amazing with a scoop of halo top vanilla ice cream on top!
Oh, yay! I’m so glad that you both enjoyed them and I hope your husband had a happy, happy birthday! :D Thanks for your feedback.
Baked for double the time and they were still way too gooey. I followed the recipe exactly and yes my oven works ;)
Nobody has said that they’re too gooey (in a negative way) so I’m guessing there’s an issue with ingredients. Brands can vary a lot! What kind of almond flour did you use? If you didn’t use finely ground almond flour, then the almond flour won’t absorb the oil as it should and your brownies won’t bake up properly. They’d be too gooey. If you used finely ground almond flour, followed the recipe exactly, and didn’t make any kind of subs/changes whatsoever (like XL eggs instead of L or a smaller pan), then I’m not sure what the issue could be. I hope they were at least edible!
I ran out of coconut sugar awhile back, and have been substituting maple syrup instead (about 1/3 less than required amount of coconut sugar) and add slightly more almond flour, but not much more, and I leave out the chocolate chips, an they are still the most amazing gluten free brownies I have ever had.
Oh, wow! I like that you found a way to sweeten them with maple. I’ll have to try that! Thanks so much for the tip. I’m really glad that you like them so much! :)
Hi me again! The only thing that i was thinking about is, would it be possible to switch the coconut sugar for erythritol? I’ll try it I wanna know. 🔥
I just try to go without sugar.
But if it doesn’t work I won’t hesitate to make them again with coconut sugar haha.
I really wouldn’t recommend it. I’ve tried keto sweeteners in my brownie recipes so many times and the results were always just terrible. The coconut oil separates and rises to the top of the brownies during baking. It’s awful. :/ I’m working on a keto version, though!
Well… these are delicious! God. Really. No words. Thank you SO much! Combining the ingredients and see the moisture was already so satisfying on it’s own. 💕
I’m so happy that you enjoyed them! Thanks for your feedback. :) I’m glad just mixing them together was even satisfying. :D
I’ve been making these weekly with a few modifications. I usually skip the chips and I replace two tablespoons of the almond flour with tapioca flour, which gives it an even crunchier top crust and gooier texture. I use maple sugar to make them low fodmap. The most recent batch used roasted peanut oil, which gave it an absolutely exquisite flavor. I’ve also made a batch with a large splog of coffee flavoring and sunflower oil that were also delightful. They’re my favorite bedtime snack, microwaved for 30 seconds. Thanks for the amazing recipe!
You’re welcome! I’m glad that you’ve been enjoying them so much. :) I’m intrigued by your tapioca tip! I will absolutely have to try that. Coffee flavoring also sounds amazing! Thanks a ton for your feedback. :)
I went through a phase where my son and I would bake these twice a week (at least) until I realized danger danger pummelig sein awaits! Naja, now we make them a few times a month and love them every time. My son calls them „candy sprinkle brownies“ because we top them with candy coated chocolates and sprinkles. This is my go to dessert to bring when we are invited somewhere. No one believes they are gluten free. I was describing these to a US friend and called them porno and had to explain that if something tastes especially delicious, then in Germany you can call it porno 😂Schmeckt absolut herrlich!
Just made them.. they are delicious
I’m so glad to hear that! Thanks for your feedback and sorry for just now seeing it. :)
Amazing – made today for visitors who are GF and DF – everybody loved them. Curious is anyone has worked out the nutritional factors yet. I am attempting keto and for sure the coconut sugar is not keto friendly. There is probably a substitute but not sure the texture or the flavour would be the same.
I feel like a big doof for just now seeing your messages, sorry! (I just answered the other one about chocolate) I really wouldn’t recommend using a keto sweetener. I’ve tried keto sweeteners in my brownie recipes so many times and the results were always just terrible. The coconut oil separates and rises to the top of the brownies during baking. It’s awful. :/ I’m working on a keto version, though! About the nutritional factors – I don’t have that info but you could use this recipe analyzer for the nutritional profile. :) I’m sorry I’m not very helpful! I’m really happy that you enjoyed them, though. Thanks a bunch for your comments!
Hi – these are amazing brownies and I made them exactly how you did but without the chocolate chips etc and I also then made it with monk fruit sweetener to cut out the sugar out and make it sugar free! It turned out great! I used hersheys dark cocoa! And for the monk fruit sweetener I used Lakanto brand but only needed 1 cup since it becomes too sweet otherwise !
I’m really glad that your sugar-free version worked out well! I’ve tried them with Lakanto and didn’t like them at all. I’m not sure what I’m doing wrong. 😆 Thanks for the tip and for your comment! I’m so sorry I just now saw it. I have an issue with my spam filter I can’t figure out. :/
These brownies are going to be my go to recipe from now on. Absolutely amazing! I don’t even miss my favorite boxed Ghirardelli double chocolate mix!!! My husband and three boys love them too and if you knew how picky they are with their brownies, you would know how much of a compliment that is!
Hi Jess! I’m terribly sorry for just now seeing this. This is something wrong with my spam filter I can’t seem to fix. 😕 I’m super happy that these will be your new go-to! How awesome that you don’t miss Ghiradelli anymore. Yay! Thanks a ton for your feedback. :) I really appreciate it!
This recipe is so quick and easy to throw together!
It’s my father in law’s birthday, and I wanted to make him something special as he’s gluten-free. They’re baking their last few minutes as we speak!😍
I can’t begin to tell you how excited I am to bring them to him tomorrow!
Thanks so much for sharing such a lovely little recipe ☺️
I’ll try to get on and let you know how they turn out.
I hope that he had a great birthday and that you all enjoyed the brownies! How nice of you to bake something special for him. :) Thanks so much for your comment!
Could baking chocolate, such as Ghiradelli bittersweet bar, be substituted for cocoa powder?
No, sorry. The recipe would have to be reworked. :/